This Vegan Pumpkin Cheesecake recipe features a rich and creamy cheesecake filling, a deliciously spiced and crunchy graham cracker crust. Make this easy dessert for the holidays or any time of year!
Drizzle some vegan caramel sauce over the top for added elegance.
This creamy, rich vegan pumpkin pie cheesecake is a perfect addition to your holiday dessert table. It is a dairy-free, egg-free and flavorful addition to your holiday celebration! Do you ever have a recipe so delicious that you hesitate to share it? That’s how I feel about this recipe. This pumpkin cheesecake is so yummy that my husband requests it as his “Birthday Cake.”
The thing about a vegan cheesecake is that it still has the rich flavors, but without that heavy feeling you often get after eating a cow milk-based cheesecake. I have served this to many non-vegan friends and they all agree that it tastes great. Vegan cheesecake has less overall calories, fat, and cholesterol than a cow milk-based cheesecake, so even if you’re not vegan, it might be worth giving it a try.
Why This Recipe is a Winner
- A graham cracker crust creates the perfect buttery and crispy crust
- Cornstarch is a great thickener for this cheesecake, making it creamy and smooth
- Pumpkin pie spice adds the perfect blend of warm spices, making every bite irresistible and delicious!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Crust — Make this dairy-free graham cracker crust for the base
- Pumpkin — You’ll need one 15-ounce can solid-pack pumpkin
- Brown sugar — You can use light or dark or even homemade brown sugar.
- Granulated sugar
- Vegan Soy Creamer — Use a rich, thick soy creamer (or fat from a can of coconut milk)
- Flavoring — I use both vanilla extract and optional bourbon liqueur (I use rum)
- Cornstarch — You can substitute arrowroot powder.
- Spices — We’ll use both ground cinnamon and pumpkin pie spice
- Vegan cream cheese — You’ll need two 8-ounce containers at room temperature
- Sauce — Use this vegan caramel sauce as an optional topping
How to Make Vegan Pumpkin Cheesecake
When making vegan pumpkin cheesecake recipes, it’s best to begin with the crust.
- Make the pumpkin filling by mixing everything from the pumpkinto the salt in a food processor until creamy and smooth.
- Pour filling into chilled crust.
- Bake for 55 to 60 minutes. The center of the cheesecake should be jiggly. Turn the heat off and leave the cheesecake in the oven for another hour.
- Cool cheesecake completely then cover and refrigerate for 3 to 4 hours (or overnight).
Here are more detailed step-by-step instructions:
Step One: Make the Graham Cracker Crust
I confess that I like a nice thick crust. I just like enough crust to sink my fork into it. Ah, it’s so good! So, make the tasty graham cracker crust and press it evenly across the bottom and about 1/2 inch up on the sides of a springform pan.
You can make these into vegan pumpkin cheesecake bars by pressing the crust into a pan. For tall bars, use a 9-inch square pan.
Place the pan in the fridge and chill the crust for 30 minutes or so.
To make a vegan gluten-free pumpkin cheesecake, use gluten-free graham crackers.
Step Two: Make the Cheesecake Filling
Using the same food processor bowl from the crust (you don’t even have to clean it out), add the pumpkin, sugars, vegan creamer (or fat from a can of coconut milk), vanilla, liqueur (if using), cornstarch, and spices. Pulse several times until this is combined.
Next, add the vegan cream cheese and pulse again until it’s broken creamy. Use a spatula to push down ingredients from the side of the food processor and pulse again.
Pour the pumpkin filling into the chilled crust, using a spatula to smooth out the top.
Step Three: Bake in a Water Bath
If the idea of baking your cheesecake in a water bath sends nervous chills down your spine, I’m here to let you know, it’s not that bad. A water bath adds moisture to the oven as the cheesecake bakes and helps to prevent any cracks from forming on the top of the cheesecake.
- Wrap the bottom of the springform pan in foil (to prevent any water from getting into the cheesecake)
- Place the pan in a roasting pan
- Place the pan in the oven and add water. I usually add 2–3 cups.
That’s all there is to a water bath.
Bake the cheesecake, until the center is just set, 55–60 minutes. The center may be a little jiggly, and that’s OK. It will firm up as it cools. But, for now, simply turn the heat off in the oven and allow the cheesecake to sit as the oven cools for another hour.
Then remove it from the oven and let it sit at room temperature for another 30 minutes or so. Then cover and refrigerate the cheesecake for 3 hours or even overnight.
How To Serve Cheesecake
After the vegan pumpkin cheesecake has chilled in the fridge, it will firm up, resulting in a nice, creamy cheesecake filling.
Store this cheesecake in the fridge for up to 5 days. You can also freeze it. To do that, wrap it tightly in plastic wrap and then cover it with either a plastic freezer bag or freezer-safe container. It will keep up to 3 months. To thaw, transfer it to the fridge overnight or leave it out at room temperature.
More Vegan Cheesecake
Here are even more vegan cheesecake recipes to devour:
That’s it for this vegan pumpkin cheesecake recipe!
Vegan Pumpkin Cheesecake
- 1 vegan graham cracker crust
- 1 ½ cups canned solid-pack pumpkin 1 can
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 tablespoons vegan soy creamer (or fat from a can of coconut milk)
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon liqueur optional (I use rum)
- 1 tablespoon cornstarch
- 1 ½ teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 8 oz packages vegan cream cheese at room temperature (see note)
- vegan caramel sauce optional
- Use a 9-inch springform pan, lock sides, and grease pan.
- Make the graham cracker crust. When ready, press the mixture evenly across the bottom and up to about an inch on the sides of the pan. Chill crust for 30 minutes to an hour.
For the Pumpkin Cheesecake Filling
- Put oven rack in the middle position. Preheat oven to 350°F.
- In the same food processor bowl (no need to even wash it), add the pumpkin, sugars, vegan creamer, vanilla, liqueur (if using), cornstarch, spices, and salt. Pulse in quick bursts until the ingredients are combined. Add vegan cream cheese and pulse again until creamy and smooth. Be sure to use a spatula to push down any ingredients along the sides of the food processor bowl.
- Pour filling into chilled crust, smoothing the top with a spatula. Then put the springform pan in a shallow baking pan (in case of springform leaks…it usually does). Bake until the center is just set, 50 to 60 minutes. Transfer to a rack and cool for 5 minutes. (Leave oven on.)
- For the water bath, wrap the bottom and sides of the springform pan with foil. Place the pan in a larger roasting pan. Place the roasting pan in the oven and pour about 2 cups of water into the roasting pan. Close the oven door and bake the cheesecake for 55–60 minutes. The center of the cheesecake should be slightly jiggly. Turn the heat off and leave the cheesecake in the oven for another hour.
- Cool cheesecake completely in pan on a rack, about 3 hours. Then cover and refrigerate for 3 to 4 hours (or overnight).
- To serve, remove sides of the pan and bring to room temperature. Serve with vegan caramel sauce and vegan whipped cream.
- Baked cheesecake can be chilled, covered, up to 5 days (if it lasts that long!) in the fridge. It can also be frozen. I prefer to cut it into individual slices. These will keep in the freezer for up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.